EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

ENRICHING BALADY BREAD USING RED ALGAE (Pterocladia capillacea)

Evaluation of gluten-free noodles fortified by Spirulina algae

Production and evaluation of some extruded food products using spirulina algae

CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE

Enhancement of Nutritional and Functional Characteristics of Noodles Formulated with Spinach Leaves and Sugar Beet

Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

COOKING QUALITY, SENSORY EVALUATION AND NUTRITIONAL VALUE OF INSTANT NOODLES FORTIFIED BY SPINACH AND ARTICHOKE

BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS